Pumpkin Cheesecake Muffins (C2)

Recipe Author: Katrina Kaija

First, mix:
1/2 cup fat free cream cheese
1 egg
Equivalent to 1/2 cup of sugar in your choice of substitute (I used 3 tablespoons of Stevia)
1 Tbsp whole wheat flour

Set this mix aside.

Then mix:
1 1/2 cups whole wheat flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 Tbsp plus 1/2 tsp. pumpkin pie spice
1/2 tsp. baking soda
2 large eggs
Equivalent to 1 cup sugar in your choice of sugar substitute (I used a little less than 1/2 cup of Stevia).
1 1/2 tbsp flax seed meal
1 cup pumpkin puree
1/4 cup olive oil

Spoon the second mix into the muffin tins about 3/4 full.

Then, add a spoonful of the cream cheese mixture onto the top of each.

Bake at 350F for about 10-15 minutes.

Nutrition info based on a 12-muffin batch, the following is for 1 muffin:

17 Day Diet:
Natural Starch: 2/3

Calories: 132
Fat: 6g
Fiber: 3g
Protein: 6g
Carbs: 14g, of which 1g is sugar

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This was adapted from a recipe at:
http://sugarcooking.blogspot.ca/2010/10/pumpkin-cheesecake-muffins.html